Tom Kha Hed
80 gram Chestnut mushroom-sliced
10 gram Red chilli-chopped
10 gram Galanghal-sliced
180 ml Thai coconut milk
80 ml Water
1 stalk Lemongrass-sliced
4 leaf Kaffir lime leaf
2 teaspoon Lime juice
1 teaspoon Soy sauce
1/2 teaspoon Sugar
-Gently boil Thai coconut milk in a small saucepan.
-Add the water, mushroom, red chili, galangal, lemongrass, and kaffir lime leaf.
-Bring it to boil and simmer until the mushroom is cooked. Usually, it will take about 10-12 minutes.
-Season with the light soy sauce, sugar and lime juice. Fold all the ingredients together.
-Transfer the Tom Kha Hed soup into the serving bowl and garnish with coriander.